YOUR SOLIN GENERATED RECIPE
Fluffy Egg Omelette with Fresh Tomatoes
A delightfully airy omelette featuring four large eggs folded with juicy, fresh tomatoes, a sprinkling of crumbled feta, and vibrant spinach leaves, all softly sautéed in olive oil to bring out the natural flavors. Perfect for any meal of the day, this dish is both satisfying and nutritionally balanced.
INGREDIENTS
4 large Eggs
2 medium Fresh Tomatoes
1/4 cup Fresh Spinach
1 tbsp Extra Virgin Olive Oil
1 oz Feta Cheese
Salt and Pepper to taste
PREPARATION
Crack the 4 eggs into a bowl and whisk until combined; season lightly with salt and pepper.
Dice the fresh tomatoes and roughly chop the spinach. Set aside the crumbled feta cheese.
Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium heat.
Add the diced tomatoes and spinach to the skillet and sauté for 1-2 minutes until slightly softened.
Pour the whisked eggs into the skillet, swirling gently to evenly distribute the vegetables.
Allow the eggs to set around the edges before gently lifting them with a spatula to let the uncooked egg flow underneath.
When the eggs are mostly set but still slightly runny on top, sprinkle the crumbled feta cheese evenly over one side of the omelette.
Fold the omelette in half and cook for another 1-2 minutes until the cheese begins to melt and the eggs are fully cooked.
Slide the omelette onto a plate and serve immediately.